Bean and Rice Burritos

These hearty bean and rice burritos are a classic low-cost meal packed with protein, fiber, and flavor. Using affordable pantry staples like dried or canned beans and rice, they come together quickly and freeze beautifully for busy nights in Lahore. Customize with whatever spices or veggies you have on hand for endless variations. Perfect for family dinners or meal prep.

Ingredients

  • For 6 to 8 large burritos, gather these simple, budget-friendly items:
  • 1 cup uncooked long-grain rice (white or brown, about 3 cups cooked)
  • 2 cups cooked beans (black, pinto, or kidney; use canned drained or home-cooked from dried)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust for spice level)
  • ½ teaspoon smoked paprika (optional for depth)
  • Salt and black pepper to taste
  • 1 cup salsa or diced tomatoes (fresh or canned)
  • 6 to 8 large flour tortillas (whole wheat if available for extra fiber)
  • Optional add-ins: chopped bell pepper, corn, fresh cilantro, lime juice, or shredded cheese
  • 2 tablespoons oil (for sautéing)
  • Everything is easy to find at local markets or stores.

Direction

  • Follow these clear steps for flavorful, filling burritos:
  • Step 1: Cook the rice according to package instructions (usually 1 cup rice with 2 cups water, simmer covered 15 to 20 minutes). Fluff and set aside.
  • Step 2: In a large skillet, heat the oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft. Add minced garlic, cumin, chili powder, paprika, salt, and pepper; cook 1 minute until fragrant.
  • Step 3: Stir in the cooked beans and salsa or diced tomatoes. Cook for 5 to 7 minutes, mashing some beans lightly with a spoon for thicker texture. Add a splash of water if it gets too dry.
  • Step 4: Mix the cooked rice into the bean mixture. Taste and adjust seasoning with more salt, lime juice, or herbs if desired. Remove from heat and let cool slightly.
  • Step 5: Warm the tortillas in a dry skillet or microwave for 10 to 15 seconds to make them pliable. Spoon about ¾ cup of the bean-rice filling down the center of each tortilla. Fold in the sides, then roll tightly from the bottom to seal.
  • Step 6: For extra crispiness, heat the rolled burritos seam-side down in a skillet for 2 to 3 minutes per side. Serve warm, or wrap individually in foil and freeze for up to 3 months; reheat in oven or microwave.

Nutrients Information

Per burrito (1 large serving with basic filling, no cheese, approximate values)

  • Calories: 280 to 340
  • Total Fat: 6 to 9 grams
  • Saturated Fat: 2 grams
  • Cholesterol: 8 to 15 milligrams
  • Sodium: 80 to 120 milligrams
  • Total Carbohydrates: 48 to 55 grams
  • Dietary Fiber: 6 to 8 grams
  • Sugars: 28 to 35 grams (mostly natural from fruits)
  • Protein: 12 to 16 grams
  • Rich in vitamin C from fresh fruits, calcium and probiotics from yogurt, potassium from banana, and fiber from oats for steady energy and happy tummies.

Recipes Credit

Inspired by traditional Mexican-American bean and rice burritos, adapted for everyday low-cost cooking with pantry staples common in Pakistani households. Draws from simple recipes shared on budget blogs, family meal plans, and healthy eating sites like Budget Bytes and local home-cook variations. Freshly tailored here for nutritious, affordable meals that feed a family without fancy ingredients.